Description
Description:
Also known as gram or chana flour, chickpea flour is a good source of protein and fibre. It is a staple ingredient in Mediterranean, Indian and Middle Eastern cuisines for dishes such as falafel, pakora, and papadums.
Benefits:
- Substitute up to 25% chickpea flour in recipes for a nutritional boost, especially when baking with low protein gluten-free flours such as white rice flour or tapioca flour.
- When mixed with an equal proportion of water, it can be used as an egg replacer in vegan cooking.
Ingredients:
| NUTRITION FACTS PER 100 G | AMOUNT | % DAILY VALUE |
|---|---|---|
| Calories | 390 | – |
| Fat | 7 g | 10% |
| Saturated | 0.5 g | 3% |
| +Trans | 0 g | % |
| Cholesterol | 0 mg | – |
| Sodium | 65 mg | 3% |
| Carbohydrate | 58 g | 19% |
| Fibre | 11 g | 43% |
| Sugars | 11 g | – |
| Protein | 22 g | – |
| Vitamin A | – | 0% |
| Vitamin C | – | 0% |
| Calcium | – | 4% |
| Iron | – | 35% |
Suggested use:
When stored in a cool (preferably less than 60˚F) and dry location (less than 65% humidity), shelf life is approximately 6 months.
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